Giada De Laurentiis’ Sheet Pan Lasagna Recipe Is the Crispy, Cheesy Shortcut You Need

Lasagna is a comfort food classic, but for those of us with a busy schedule, assembling all those layers can feel like a project. Not for Giada De Laurentiis! The cookbook author and Food Network chef has a genius hack: sheet pan lasagna. She ditches the tedious stacking in favor of an easier, crispier take on the Italian favorite. This method lets you enjoy the best part of lasagna—those golden, cheesy and crispy edges—without all the hassle. Here’s how Giada does it.

What is sheet pan lasagna?

“OK, let’s be honest, who doesn’t like the crispy part of the lasagna?” Giada asks at the start of an Instagram video posted in October 2024. The camera zooms in to her holding up a perfectly browned, cheese-covered piece. “It is my absolute favorite, and I think I have perfected it with this sheet pan lasagna. It’s over.”

Traditional lasagna is known for its structured layers of pasta, meat, sauce and cheese, typically baked in a deep casserole dish. But Giada’s “Sheetpan Layerless Lasagna” takes a different approach. By spreading out the ingredients on a large baking sheet, you get more surface area, which means more crispy edges and less waiting time. Plus, Giada notes that the broken up lasagna pieces, or taccole pasta, “make it feel more layered than your average baked pasta.”

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Giada-approved tips for success

Every dish Giada makes always turns out looking great—and tasting great. Here are some helpful steps to remember so your sheet pan lasagna will too.

• Drain the spinach. Once the spinach wilts, don’t skip the straining step. You’ll want to press firmly to drain out excess liquid. This prevents the spinach and ricotta mixture from being too watery.
• Use whole milk ricotta. For a rich and creamy texture, opt for whole milk ricotta instead of part-skim. While Giada’s recipe calls for one cup, using 1½ cups will make your lasagna even more decadent.
• Adjust the spice level. Spicy Italian sausage adds great flavor, but if you prefer a milder dish, swap it out for mild Italian sausage or even ground turkey for a lighter version.

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How to make Giada De Laurentiis’ sheet pan lasagna

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“Does that not look insane?” Giada asks, admiring the crispy, cheesy masterpiece. “That looks pretty dang good.” Ready to enjoy those crispy lasagna edges? Follow her official recipe below.

Ingredients:

• 4 Tbs. olive oil, divided
• ½ tsp. kosher salt, plus more for the pasta water
• 1 lb. taccole pasta, or lasagne broken into 2-inch pieces
• 1 clove garlic, chopped
• ½ tsp. red pepper flakes
• 1 (5-oz.) container baby spinach
• 1 cup part skim ricotta cheese
• 1 lb. spicy Italian sausage, casings removed
• 1 red onion, diced
• 4 cups (2 28-oz. jars) marinara sauce
• 2½ cups cups shredded low-moisture mozzarella, divided
• 1½ cups freshly grated parmesan cheese

Directions:

• Total time: 1 hour
• Yield: 6 servings

1. First, preheat the oven to 425° F. Oil a straight sided 12×17-inch baking sheet with 1 tablespoon of olive oil, then set aside.
2. Heat a medium skillet over medium heat. Add 1 tablespoon of oil along with the garlic and pepper flakes to the pan and cook, stirring frequently, one minute. Add the spinach and salt and cook, stirring, until wilted, another minute.
3. Remove and drain the spinach, then place in a bowl. Using scissors, slice into chopped pieces. Combine with the ricotta, then set aside.
4. Add the remaining oil to a wiped pan on medium heat, then cook the sausage, breaking it up, about five minutes. Add the onion and cook, another three minutes, then remove from the heat.
5. Meanwhile, bring a large pot of salted water to a boil and cook the pasta for four minutes, stirring often to avoid clumping. Drain well, reserving ½ cup of water.
6. While the pasta cooks, add the marinara sauce to the pan. Then, add the pasta water, pasta, 1 cup mozzarella cheese and ½ cup parmesan cheese, stirring to combine.
7. Spread the entire mixture on the baking sheet. Dollop the spinach and ricotta mixture evenly, then sprinkle the remaining cheeses.
8. Bake for about 30 minutes. Remove and let sit for five minutes, then cut into squares and serve.

Storage and reheating notes

Leftover sheet pan lasagna can be stored in an airtight container in the refrigerator for up to three days. But you might not want to wait that long. To reheat, place a portion on a baking sheet and warm in a 350° F oven for about 10 minutes to restore the crispy texture. Alternatively, microwave in 30-second intervals, though the texture may be softer.